Fine Dining Steakhouse Wine List

I have the pleasure of coming up with a wine list for a fine dining steakhouse in Lancaster, Pennsylvania. This is my first opportunity to do so and I want to do it right and impress! So my question for all of you, what is your absolute number one wine that needs to be on that list. Steak sauce add ons will include au poive, portuguese inspired chimichurri, brandy braised crab, nebbiolo demi. A focus will also be the marrow of the cow, featured in dishes and used to coat the steaks.There will be a rotating fish du jour option.I would just love to hear opinions from sommeliers around the world on what they think sells and works best in their restaurant. Thank you all so much, cheers!

For a steakhouse in PA..Get as much Shafer Hillside as you are allowed to buy. Harlan, Rudd, Caymus Special select, Silver Oak if you have an older crowd. If you have a younger crowd get some vineyard 29 cab..

Yea Shafer hillside Select is I think in a steakhouse setting the most asked for of the "Very Prestigious" Cali Cabs that you have a good chance of being able to get. Harlan is more sought after but much more expensive and harder to buy, same for Screaming Eagle, Bryant..Shafer you can get your hands on..also maybe some Hobbs Beckstoffer cabs. Shafer also gets very high scores from parker, and other critics.